We love these mushrooms very much. I used to constantly buy. Moreover, immediately with a margin. In case of unexpected guests - very convenient. But for several years now I have been preparing them myself! And in a salad, and just for a snack! It's very fast and easy. The appetizer is ready in 4 hours. Stored in the refrigerator for up to two months. But for a long time, believe me, it does not linger))
Pour vegetable oil and vinegar into a saucepan, add sugar, salt, bay leaf and peppercorns. I cut the mushrooms into convenient pieces. If they are small, I leave them whole. I put it there, in a saucepan. And garlic (grated or through a press). I mix everything, put on fire and bring to a boil. You don't need to add any water! The mushrooms will let the juice out - and that will be enough.
I cook on low heat for about 6-7 minutes. I remove the pan from the heat and immediately transfer the mushrooms to the prepared jars. When cool, put it in the refrigerator. After 4 hours, you can already serve. On any festive table, such a snack is "in demand"))
How I cook these pickled mushrooms, see the video below at 02:27. There are also 4 more recipes for delicious dishes - chocolate dessert, rice with vegetables, salad "Two jars" and delicious cabbage rolls with mushrooms. Look - you will like it))
Ingredients:
• Champignons - 500 g
• Sunflower oil - 120 ml
• Vinegar 9% - 60 ml
• Sugar - 2 tsp.
• Salt - 1 tsp.
• Garlic - 3 teeth.
• Bay leaf - 3 pcs.
• Pepper peas - 15 pcs.
Look more quick pickled cabbage recipe - delicious salad! AND pickled beets "for any occasion" - also perfectly diversifies the lean menu))
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